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Inspired by a well-known New York eatery, this creative method transforms typically wasted external lettuce leaves into a luxurious herbaceous “mayonnaise”. It’s an brilliant approach to minimize food waste while making a condiment tasty and flexible.

The Reason Use External Lettuce Greens?

These outer greens serve as nature’s protective wrapping, shielding the delicate inside lettuce. While recycling vegetable trimmings is a fundamental sustainable practice, discovering creative applications for them is additionally impactful. Converting excess food into fertile compost avoids dump accumulation, where it can emit methane, which is a potent climate concern.

It’s rather innovative when you consider about it: food decomposes and transforms into the perfect soil to nourish more plants, thereby completing this cycle and honoring nature’s process of life.

Yet, given over 30% surplus food being produced than required, using valuable resources efficiently becomes crucial. Minimizing waste not only saves money but also supports a more sustainable way of living.

The Green “Mayonnaise” Method

This versatile formula works with any variety of lettuce and seeds. By using one whole egg, you eliminate the hassle to use up an extra white. The result is an creamy, rich sauce that works perfectly with greens, grilled veggies, seared chicken, noodles, or grains.

Yields 2

To Make the Green Emulsion (Yields about 200g)

• 100g butter
• 50g outer lettuce greens of 2 romaine or butter lettuce, washed and thoroughly dried
• 20g peeled roasted nuts – light-colored nuts such as pine nuts help keep the vivid green, but whatever seeds can work
• 1 medium whole egg

For the Side

• 2 little gem lettuces, halved lengthways
• Cold-pressed oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• One small handful fresh greens (such as chives), sprigs picked intact, stems finely chopped

Instructions

Begin by preparing the emulsion. Heat the butter in a medium pot, add the outer salad greens, cover and cook for approximately 60 seconds, mixing a couple times, until they’ve wilted. Transfer this mixture into the container of an immersion processor, add the nuts and whole egg, then blend until smooth. As necessary, incorporate more seeds to achieve the mayonnaise-like consistency. Keep in a airtight container in the refrigerator for up to 3 days.

For assemble the dish, sprinkle each lettuce half with olive oil and lemon juice, then salt generously. Coat with a tight drizzle of the herb emulsion, then scatter with the herbs. Arrange on two plates and serve immediately.